Orange pistachio shortbreads
Orange pistachio shortbreads are buttery cookies infused with fresh orange zest and juice, complemented by crunchy pistachios. They are easy to make and perfect for sharing at any occasion.
Cook time 30 min
Prep time 25 min
Ingredients:
1 cup butter1/2 cup sugar
2 tbsp orange zest
2.50 cups all-purpose white wheat flour
1/3 cup white rice flour
2 tbsp orange juice
1/3 cup pistachio nuts
Orange pistachio shortbreads are a delightful treat, combining the zesty freshness of oranges with the rich, nutty flavor of pistachios. These melt-in-your-mouth cookies are perfect for any occasion and can be enjoyed any time of the year. With a few simple ingredients, you can create a delicious batch of shortbreads that will impress your family and friends.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer or stand mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the orange zest and orange juice to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour and white rice flour.
Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. The dough should be crumbly but will come together when pressed.
Add the chopped pistachio nuts to the dough. Use a spatula or your hands to gently fold the nuts into the dough until evenly distributed.
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball. Roll the dough to about 1/4 inch (0.6 cm) thickness.
Use a cookie cutter or a knife to cut the dough into your desired shapes. Place the cookies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Orange pistachio shortbreads are a perfect blend of citrus and nutty flavors, offering a unique twist on the classic shortbread. With these simple steps and useful tips, you can effortlessly create a batch of cookies that are sure to please any crowd. Enjoy these delightful treats with a hot cup of tea or as a sweet snack anytime!
Orange pistachio shortbreads FAQ:
Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
The shortbreads are done when the edges turn lightly golden. Keep an eye on them to avoid overbaking.
Yes, you can store them in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
If you don't have white rice flour, you can use an equal amount of cornstarch or additional all-purpose flour, though this may alter the texture slightly.
Yes, you can substitute pistachios with other nuts such as almonds or walnuts. Just chop them finely to ensure even distribution in the dough.
Tips:
- Ensure that the butter is at room temperature for easier mixing and a smoother dough consistency.
- Use freshly grated orange zest for the best flavor. Avoid grating the white pith as it can be bitter.
- For a finer texture, you can briefly pulse the pistachio nuts in a food processor before adding them to the dough.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle and to retain its shape during baking.
- If you prefer a more intense orange flavor, you can add a few drops of orange extract to the dough.
- Keep an eye on the shortbreads while baking. They should be just starting to turn golden at the edges to ensure a soft and tender texture.
- Once baked, let the cookies cool completely on a wire rack to allow them to firm up properly.
Nutrition per serving
18 ServingsCalories 200kcal
Protein 3.01g
Carbohydrates 22g
Fiber 0.83g
Sugar 6g
Fat 12g
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